Strawberry Tiramisu

If you do a search on this site, you will find some different versions of Tiramisu than the original coffee and Marsala-flavoured classic. Make no mistake, the classic is still my fave but this version that has a strawberry accent is a close second.

I knew this was going to be good but after I tasted this version – it’s damn good! Choose ripe strawberries for best results, orange liqueur and orange zest really complement strawberries and do splurge on the Mascarpone – cream cheese won’t cut it.

Strawberry Tiramisu

(serves 12)

for strawberry coulis

2 cups of ripe strawberries

1/2 – 2/3 cup sugar (depending how sweet you like it)

1 cup water

1/4 cup orange liqueur

for cream filling

2 – 16 oz. containers of Mascarpone cheese

6 large eggs

1 cup sugar

zest of 1 large orange

1 Tbsp. vanilla extract

2 Tbsp. orange liqueur

filling

approx. 32 Savioardi lady finger cookies

2 cups of ripe strawberries (for filling and garnishes)

12″ X 20″ X 4″ glass or casserole dish/vessel

To make the coulis, remove the stems from the strawberries and place in a medium bowl with the sugar and water and puree with a stick blender. Adjust with more sugar to taste, add liquer and mix in.

Separate your eggs – yolks in one bowl and whites in the other. Use a hand mixer to whip the whites into stiff peaks, reserve. Add sugar into the bowl with yolks along with orange zest, vanilla and liqueur and mix until creamy. Fold the Mascarpone mixture into the egg whites.

Dip the lady fingers in the coulis and line the bottom (you may have to cut some cookies to fill in some empty spaces).

Now spread half the Mascarpone mixture over the cookies followed by a layer of thinly sliced strawberries. Now dip and create a second layer of lady fingers followed by the remaining Mascarpone mixture. Use an offset spatula to smooth/even it

Place in your fridge overnight for best results. The next day, cut and serve and place a fanned strawberry on top as a garnish.